Shaped by Conor Mertens’ vision, Elephant Hill’s culinary identity evolved to bring innovation, simplicity and a deep respect for the land to every dish. As head chef, Conor led the restaurant’s dining experience, taking inspiration from the elemental foundations of sea, earth and stone. Conor’s innovative approach at Elephant Hill redefined the way local ingredients were experienced, blending Japanese precision and New Nordic philosophy with a deep respect for seasonality, fermentation and precise technique. Showcasing fearless creativity, the seasonally changing menu celebrated the integrity of locally sourced ingredients and garden produce grown on-site, delivering a distinctive dining experience designed to complement Elephant Hill’s award-winning wines. Each element was thoughtfully explored through pristine seafood, fresh seasonal produce and local meat, creating dishes that celebrated the natural character of Hawke’s Bay. His approach embraces the Japanese art of simplicity, allowing quality ingredients to shine while honouring the whenua from which they come. In a conversation between place, produce and creativity, Conor’s ability to balance precision with authenticity marks him as one of Aotearoa’s exciting culinary talents. Conor departed Elephant Hill in August 2026 and we know he will be an asset to any future endeavour.